Panda Express Copycat Hot Orange Chicken
Crispy fried chicken tossed in a bright, spicy-sweet orange sauce
Crispy, golden chicken pieces coated in a vibrant, citrusy sauce with just the right balance of sweet, tangy, and heat.
Equipment
Ingredients
Chicken + Batter
boneless skinless chicken thighs (diced, trimmed)
680 g
cornstarch
64 g
all-purpose flour
63 g
salt
5 g
white pepper
2 g
cold sparkling water
177 ml
baking powder
4 g
large egg
1 piece
Sauce
oranges (zested)
2 piece
fresh orange juice
120 ml
white sugar
38 g
brown sugar
27 g
white vinegar
15 ml
rice vinegar
22 ml
crushed red chili flakes
4 g
chili garlic paste
30 g
soy sauce
30 ml
minced garlic
22 g
grated ginger
22 g
sesame oil
5 ml
cornstarch
8 g
water
22 ml
green onions (sliced)
2 piece
white sesame seeds
5 g
Instructions
Prepare the chicken
Trim and dice the chicken thighs into bite-sized pieces.
Make the batter
Combine cornstarch, flour, salt, white pepper, baking powder, egg, and cold sparkling water to create a light batter.
Coat the chicken
Coat the diced chicken pieces in the batter until evenly covered.
Fry the chicken
Deep fry the battered chicken in batches until golden and cooked through.
Prepare the orange sauce
In a wok or pan, combine orange zest, orange juice, sugars, vinegars, chili flakes, chili garlic paste, soy sauce, garlic, and ginger.
Simmer the sauce
Bring the sauce to a simmer and let it thicken slightly.
Thicken the sauce
Mix cornstarch and water into a slurry and stir it into the simmering sauce until it thickens.
Toss chicken in sauce
Add the fried chicken to the thickened sauce and toss to coat evenly. Finish with a drizzle of sesame oil.
Serve
Plate the hot orange chicken and garnish with sliced green onions and sesame seeds.
Original recipe
Storage
Best enjoyed fresh. Reheating may soften the coating.
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